Fresh Tomato & Parsley Spaghetti


Flat-leaf Italian parsley is best in this simple pasta preparation. But if there is only curly parsley available at the store, don’t hesitate to substitute it for the flat-leaf version. Slideshow:  More Pasta Recipes 

Fresh tomato and parsley spaghetti
Photo: © Scott Hocker
Active Time:
5 mins
Total Time:
20 mins


  • 1 pound spaghetti

  • Kosher salt

  • 1/4 cup plus 1 tablespoon extra-virgin olive oil

  • 3/4 pound ripe tomatoes, coarsely chopped

  • 1/4 cup coarsely chopped parsley


  1. Cook the spaghetti according to package instructions in a pot of well-salted boiling water.

  2. Meanwhile, to a large bowl, add the olive oil, tomatoes and 1/2 teaspoon salt. Let sit until the spaghetti is done cooking.

  3. Add the drained spaghetti to the bowl along with the parsley and mix well. Serve.

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